Flank Steak With Watermelon Salad
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
53
Sourness
34
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
White Vinegar1 tsp
Garlic Paste1
Salt1 tbsp
Honey1 tsp
Granulated Sugar1 cup
All-Purpose FlourDirections:
1
For the flank steak and marinade: Whisk together the grapeseed oil, white vinegar, cilantro, garlic, salt, pepper, lime juice and jalapenos in a medium bowl
2
Put the flank steak in large casserole pan, pour over the marinade and marinate, refrigerated, overnight
3
For the watermelon salad: Mix together the vinegar, honey and sugar in a bowl and stir until the sugar is dissolved
4
Whisk in the oil and season with salt and pepper
5
Add the tomatoes, watermelon and mint and toss with the vinaigrette
6
For the onion rings: Heat the oil in a heavy pan until a deep-fry thermometer inserted in the oil registers 375 degrees F
7
Put the flour in a medium bowl
8
Drain the onion rings completely, and then toss in the flour to coat
9
Tap off any excess flour, and then fry the onions until golden brown, 2 to 3 minutes
10
Drain on a paper towel, and then season lightly with salt and pepper
11
To cook the flank steak, preheat a grill to medium-high heat
12
Remove the steak from the marinade, draining off any excess
13
(Removal of excess marinade will prevent flaming or charring of the steak during cooking
14
) Grill over high heat until medium rare, 8 to 9 minutes per side
15
Allow the steak to rest before slicing against the grain into thin slices
16
Shingle some sliced steak on each plate
17
Spoon the watermelon salad on top
18
Garnish with onion rings and cilantro sprigs